Ingredients:

• 3/4 cup cooked and chopped crabmeat (If using canned crabmeat, double check the label to ensure it is gluten-free)
• 1/2 cup Monterey jack cheese, shredded & divided
• 1/4 cup cheddar cheese, shredded
• 1 avocado
• 1 lime
• 1 green onion, thinly sliced
• 1 cup of chopped cilantro
• 1 Serrano pepper
• 1 jalapeño pepper
• 1 red bell pepper
• 1/2 Tbsp. garlic, minced
• Rudi’s Gluten-Free Spinach Tortilla
• 4 Tbsp. butter or olive oil or both!

Sriracha Wasabi Sour Cream

• 1/2 tsp. wasabi
• 1 Tbsp. gluten-free Sriracha
• 1 cup sour cream

Directions

1. Chop and sauté red pepper, Serrano pepper and jalapeño pepper together on med-high heat with olive oil or butter. Add minced garlic towards the end of the sauté and reduce to med/med-low heat.
2. Combine crabmeat, Monterey Jack cheese, mozzarella cheese, cheddar cheese, green onions and garlic in medium bowl; squeeze 1/2 of lime over ingredients and mix well.
3. Spread about 1/2 cup mixture and sliced avocado onto 2 tortillas; sprinkle evenly with remaining Monterey Jack cheese.
4. Top with remaining tortillas.
5. Melt 1 tablespoon of butter on cast iron griddle over medium-high heat.
6. Add one quesadilla; cook for 2 minutes on each side or until golden brown.
7. Repeat.
8. Cut each into six wedges.
9. Serve with Sriracha Wasabi sour cream for dipping.